1. Cube your boneless skinless chicken breast. 2. Once all your chicken is cube you want to toss lightly with lemon pepper, garlic salt, and drizzle with olive oil and mix it thoroughly. 3. Using a mortar and pestle crush three whole cloves of garlic tell they are cream like. Then generously add olive oil to garlic (1/4 cup) 4. Prepare your chicken to go on skewers. I use metal skewers. But if youre using wooden skewers make sure to presoak. 5. Skewer your chicken making sure that each skewer has an even amount of chicken as well as the cubes are evenly sized. 6. Once all your chicken is on the skewer you bast with your garlic and olive oil paste using a basting brush. Then sprinkle to taste ground pepper ( I use Aleppo) and Himalayan salt. 7. Lite your grill ( bbq is best) and get it preheated to 400. 8. Cooking at 400 for 3-4 minutes a side. Basting each side with the garlic paste. Then lower the heat and continue cooking your chicken on the grill to the internal temperature of the 160° 9. Remove the chicken from the grill and let it rest for five minutes before serving. At rest the chicken will reach the internal temperature of 165°
Posted on: Sat, 24 Jan 2015 04:31:20 +0000
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